You can trust a cookbook from The Lodge Company as much as its beautifully seasoned and totally indestructible cast-iron cookware. This hefty book holds 200 Dutch oven, skillet and grill pan recipes from chefs across the country. Renew your dedication to the sturdiest pan in the kitchen with a few of these curated dishes, like these sweet and savory sausage and maple stuffed tomatoes. And, happy Food Republic Tomato Week.
- 6 - 8 medium tomatoes
- kosher salt
- 1 pound country-blend pork sausage (don't use Italian-seasoned)
- 1 medium onion, cut into 1/2-inch dice
- 3 cloves garlic, minced
- 7 - 8 ounces button mushrooms, cut into 1/2-inch dice
- 2 tablespoons olive oil
- 1/2 cup pure maple syrup (such as Burton's Maplewood Farm)
- 2 cups plain dry breadcrumbs
- 2 tablespoons fresh sage, chopped
- 1 cup (4 ounces) Parmesan cheese, grated
- coarsely ground black pepper to taste
- Core the tomatoes and, using a melon baller, scoop out the insides.
- Sprinkle salt on the inside of each tomato, and set upside down for 30 minutes on a wire rack set over the sink or a baking sheet to catch the juice.
- While the tomatoes drain, cook the sausage in a Lodge 12-inch cast iron skillet over medium heat until no longer pink, breaking it into small pieces.
- Using a slotted spoon, transfer it to paper towels. Do not drain the fat from the pan.
- Add the onion and garlic and cook, stirring a few times, until translucent, 4 to 5 minutes.
- Add the mushrooms and oil and cook, stirring occasionally, until the mushrooms have released their moisture, about 10 minutes.
- In a medium bowl, combine the sausage and mushroom mixture.
- Add the maple syrup, breadcrumbs, sage, cheese and salt and pepper to taste.
- Using your hands, evenly divide the filling among the tomatoes, gently pushing the filling in to pack it, and press a roughly 1/4 cup mound on top of each tomato.
- Place the stuffed tomatoes on a baking sheet. At this point, you can cover the tomatoes with plastic wrap and refrigerate until ready to bake or overnight.
- If you have refrigerated the tomatoes, pull them out 30 minutes before you intend to bake them to take the chill off.
- Preheat the oven to 375°F.
- Replace the plastic wrap with aluminum foil and bake, covered, for 30 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes.
- Serve hot.
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